Open AccessThe implementation of the revised 2013 curriculum of cullinary at vocational school SMKN 4 Yogyakarta and SMKN 6 Yogyakarta
Author(s) -
Marwanti,
Yuriani,
Rizqie Auliana
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1273/1/012045
Subject(s) - curriculum , vocational education , documentation , mathematics education , descriptive statistics , process (computing) , the internet , medical education , academic year , psychology , computer science , engineering , pedagogy , mathematics , medicine , world wide web , statistics , programming language , operating system
This study aims to describe the readiness of the teachers teaching the Culinary productive subjects in implementing the 2013 Curriculum at Vocational High Schools (VHSs) in Yogyakarta Municipality on the extent of 1) planning the learning process, 2) implementation of learning, 3) assessment of learning outcomes, and 4) identifying the obstacles the teachers deal with and the possible solutions taken in implementing the 2013 curriculum. This is a descriptive research study conducted in February - June 2018 at vocational school SMKN 4 Yogyakarta and SMKN 6 Yogyakarta as the state VHSs implementing the 2013 Curriculum. The data were collected by means of observation, documentation, and questionnaire, and were analyzed by the descriptive statistics. The results of the study show that the readiness of the teachers of Culinary subjects in implementing the 2013 Curriculum at VHSs in Yogyakarta municipality are described as follows. (1) the planning of the learning process, (2) implementation of learning, and (3) assessment of learning outcomes are in Good category. In addition, (4) it is found that the obstacles faced by the teachers of Culinary subjects include: (a) the lack of learning resources such as practical or productive coursebooks, (b) the lack of teaching hours so that they should take over those of other subjects to fulfill the target, (c) the number of administrative stuffs that teachers must prepare especially for the assessment aspects, and (d) the lack of available internet facilities, so that learning which requires the internet connection is constrained. Of the several constraints existing in the implementation of the 2013 Curriculum in Culinary at VHSs in Yogyakarta, the solution put forward is taking the hours of other subjects so that the needed hours for the practicum sessions can be fulfilled.